Ginger Sandwich Cookies Directions:
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
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Beat butter and brown sugar substitute until smooth and creamy.
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Add egg and molasses; mix until fully incorporated.
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Add dry ingredients and mix until dough forms.
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Portion dough into 1-inch balls, roll lightly in granulated sugar substitute, and place 2 inches apart.
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Flatten slightly and bake for 9 minutes.
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Cool completely on a wire rack.
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Beat butter for the filling on medium speed for 2 minutes until fluffy.
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Add almond extract and salt.
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Add confectioners’ sugar substitute gradually and beat for 3 minutes.
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Fold in marshmallow creme by hand.
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Spread filling evenly on half of the cookies and sandwich with remaining cookies.
WW Points Calculation
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All-purpose flour (1 ¾ cups) – 21.00
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Light butter total (7 tbsp) – 18.00
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Brown sugar substitute – 0.00
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Egg – 0.00
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Molasses (2 tbsp) – 8.00
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Granulated sugar substitute – 0.00
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Confectioners’ sugar substitute – 0.00
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Marshmallow creme (⅓ cup) – 9.00
Points Information:
Total Points: 56.00
Servings: 14 sandwich cookies (1 sandwich cookie, approx. 3 inches each)
Points per serving: 4.00
Nutrition Information
Calories: 150
Fat: 6 g
Protein: 3 g
Carbohydrates: 22 g
Sugar: 7 g
Sodium: 150 mg
I'm waiting for your comments! Enjoy!
